I find making breakfast and working out hard to do. Tomorrow morning I will make this whilst it cooks I will be doing a small meditation session and a yoga class.
Its quick and easy to make and washing up is a breeze.
Hopefully you will enjoy making them as well. Also amazing to do this on the weekend and top with a little bacon and more bacon.
- 30g butter
- 1 bunch English spinach, trimmed, washed, dried
- 2 garlic cloves, crushed
- Melted butter, to grease
- 2 green onions, thinly sliced
- 1/3 cup (35g) coarsely grated cheddar
- 4 large free-range eggs
- 1/3 cup (80ml) thin cream
- Step 1
Preheat oven to 180°C. Melt the butter in a large frying pan over high heat until foaming. Add the spinach and garlic and cook, tossing the pan occasionally, for 2-3 minutes or until spinach just wilts. Remove from heat. Season well with salt and pepper.
- Step 2
Brush four 3/4-cup (185ml) capacity ramekins with butter to grease. Divide the spinach evenly among the ramekins. Sprinkle with green onions and cheddar. Carefully crack an egg into a small dish, then tip into the ramekin. Repeat with remaining eggs. Drizzle with cream, being careful not to drizzle over the yolk. Season with salt and pepper.
- Step 3
Place the ramekins in a roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the ramekins. Bake in the oven for 8-10 minutes or until the white is set and yolk is still runny, or until cooked to your liking.
- Step 4
Remove ramekins from the oven and serve immediately with buttered toast, if desired.